Rigatoni Bolognese
Ingredients
Bolognese Sauce
- 2 Large Onions
- 6 cloves Garlic
- 1 cup Fresh Basil
- 1 cup Olive Oil
- 1 lb Ground Beef
- ½ lb Ground Veal
- ½ lb Ground Pork
- 1 cup Red Wine
- 8 cans Crushed or Plum Tomatoes (large cans)
- 1 can Tomato Paste
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 3 tbsp Sugar
- 2 Whole Carrots (peeled)
Rigatoni Pasta
- Rigatoni (quantity based on number of guests)
- 3 tbsp Olive Oil
- ¼ stick Butter
Instructions
Bolognese Sauce
- In food processor puree Onions, Garlic and Fresh Basil.
- In large saucepan place Olive Oil and pureed onion/garlic/basil mixture and cook about 5 minutes.
- Add Ground Beef, Ground Veal and Ground Pork.
- When browned add Red Wine, Crushed or Plum Tomatoes, Tomato Paste, Salt, Black Pepper, Sugar and Whole Carrots.
- Simmer at least two hours for optimum flavor. The carrots not only take away the acidity but when they are soft is a good indication that the sauce is done.
Rigatoni Pasta
- Prepare Rigatoni according to directions on box. Drain.
- Add Olive Oil and Butter. Toss to melt butter and coat pasta.
- Add Bolognese Sauce and gently toss. Serve with grated Pecorino Romano cheese.
